In general, hog casings are being used for baked and cooked sausages as well as for dry and cooked products. However, many use them for producing liver and blood sausages. However, many use them for producing liver and blood sausages. These casings can be purchased as classified by diameters and preserved in salty juice. We are able to deliver them as shirred as well.

Diameters:

28/30 (shirred)

30/32

32/34

34/36

36/38

38/40

40/42

42 +

Hog stomachPork cheeses, different kind of cheese or products made of tongues are filled into them.

Hog capsApplications: smoked dry salami, pork cheese

Hog fat ends This is the second part of the hog chitterlings. Hog fat ends are moderately smooth and generally used for liver and large caliber sausages. Calibres are available as follows:

Tied (40-50 cm)

Commercial

60-65 cm sow (D50/60

60 +

80 +

125 +

160 +

Hog chitterlingsFor preparing sausages, liver and blood sausages

Beef casings

BEEF ROUNDS (1)

BEEF MIDDLES (2)

BEEF CAPS (3)

BEEF BLADDER (4)

Beef rounds

The usage of beef rounds is very versatile for example for liver and blood sausages and ham salami. Available calibres are:

37/40

40/43

43/46

46/49

Beef middles

This is the thinner part of chitterling from vent to cap. They are mainly used for salami and liver sausages. Available calibres are:

45/50

50/55

55/60

60+

Beef Caps

120/130

Sheep casings

Sheep casings are mainly used in wiener, frankfurter and debreceni sausages.

22/24 AA

22/24 AA shirred on hard or soft tubes, even overlapped

22/24 A

22/24 A shirred on hard or soft tubes, even overlapped

Other calibres can be ordered as well.

Applications: for frankfurter and grill sausages

Horse casings

60/65

2. Cellulose-based artificial casings permeable to smoke and water vapour for meat industry

NOJAX cellophane frankfurter casing

Due to cellulose raw material it can be smoked or printed per request. It makes filling safe and trouble free both with the automatic and hand-operated filling machines. They are sold in a form of shirred stick but also can be purchased in easy-peel version. Calibre: 12-38

FIBROUS casings for dried products

Special cellulose-based and impregnated paper is applied for manufacturing FIBROUS casings that maintains the fixed calibre, the strong wall and the permeability of smoke and water vapour.We recommend its application for dried goods, especially cooked, semi-dried goods. They can be pealed easily, therefore suggested for sliced products. We deliver them in rolled, shirred or printed form per request. You can buy them with easy-peel and cohesion (SL) treatment. Several colours are available. Calibre: 36-170

3. Collagen casings permeable to smoke and water vapour

It is made of collagen gel by processing the skin of beef or hog.CUTISIN:Our company is representing Cutisin S.r.o. on the Hungarian market